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I'm using Big Green Egg Lump. I like it but mix it with kingsford briquettes because my wife says it's too smokey otherwise. Aloha!

My mom LOVED her wings! Great b-day for her. I did one and a half costco bag...15 lbs.! I did3 types: Plain with a little homemade rub, one with the same rub but put back in for 45 more minutes in a pan with the above hot wing sauce and one we had with teriyaki sauce which had been marinating...

Those were the costco bag-o-wings. I'll be doing the whole bag this weekend for my moms birthday. She loves hot wings! My wife said they were too hot and burned her lips. Funny though how there was a big pile of bones on her plate and she ate the rest for lunch the next day! I have some...

Not much in my opinion. I use same rub for both. Aloha! Greg Kemp

This one really works! Set trap over fresh "bait" (my dogs supply that) and within minutes they are flying in for good! aloha! Greg Kemp

Not sure about the time...seems ok but what I use is a thermometer in the thigh meat. When it cracks 160 it's done! I usually do it at 250 for 2.75 hours. Aloha! Greg Kemp

I do both. But prefer kettle for smaller amount. Either way I try to do it a little lower and slower than the apparent "usual" for that cut. I do try to get a little sear going first but by the end of the cook some of it has moistened up with the meat. Aloha! Greg

Hi Joe! I did 2 flanks like you did. About the same temp and time. Did one in rub and the other smothered in garlic and rubbed with a little season salt. Whoa dude! This is a pic of the flanks. Sorry dial up users! Aloha! Greg Kemp

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays: Greg, is that a BGE? </div></BLOCKQUOTE> Yup. Just got it. I also have 2 Webers and 1 Brinkman Aloha!

Indirect. there is another foil wrapped pan (no water) setting on a 14 inch grate hanging on bolts BELOW the lower grate with chicken. You can barely see the nuts and washers in last picture. Here's another pic looking down you can see the 14 inch grate but no pan in this shot. Aloha! Greg

Sorry..that pic only has 2 whole chicks...this one has 3 whole chicks done halfcocked style but with beef instead of ribs... Aloha! Greg Kemp

3 whole Spatchcocked chicked cut in half all the way (halfcocked chicken) and 2 racks of spare. The spares started out crowded but I speced them out later. Used BGE lump and a chunk-o-guava for smoke. Aloha! Greg Kemp

Wow! Hot stuff. Mark should have made a warning label!! I added some brown sugar and a little more ketchup to help. Man they were good! My 13 year old sone liked 'em but said they could be less hot next time. Cooked it for an hour and a half at 225 steady then mixed in the goody sauce...

Going to try mark's recipe....using guava preserves (that's all I could get) instead of cherry, and Crystal Louisiana hot sauce (that's all I could get). Every thing else the same...except I'm going to raise my smoker temp and finish them there not in oven. Should I use a pan for the second...

Huli = turn over. Huli Huli means to keep turning over. Thanks for the recipe! aloha! Greg

I discovered that re using lump that had a lot of drippings from the meat encrusted on it when cooking direct, smoked up too much and made a nasty smell. We won't be using dripping encrusted recycled lump anymore. Aloha! greg Kemp

Ok Doug...you got me. What's an MM cook? aloha! Greg

I re-use lump by closing vents but I let briquetts burn up. Aloha! Greg Kemp

I like them all but... Guava mixed with hickory is my favorite using a 2 to 1 ratio. I also like wine barrle chips once in awhile for variety. Aloha! Greg Kemp

It would apprear according to Chris's poll that most of us prefer briquettes over lump. I'm assuming the poll reflects kingsford which I use as well as Big Green Egg Lump. Aloha! Greg Kemp Chris's charcoal poll